top of page

Tom Kha Soup

Serves 6-8

1 ea lemongrass - 2inch pieces, bruised 1 ea onion, sliced ginger - 3-inch piece, peeled and bruised (optional) Thai chilies (or any type of hot chili pepper) - cut in half 2 Tbsp red curry paste 1 can coconut milk 2 cups chicken broth 1 cup mushrooms, sliced (optional) Protein of your choosing toppings: cilantro, scallions 1. Heat oil in a pot, then add lemongrass, onion, garlic, ginger, and chilies. Sautee on high until garlic and ginger are fragrant. Add curry paste and continue to cook 2-3 more minutes. 2. Pour in chicken broth. Bring to a boil and let simmer for 20 minutes. 3. Strain out the aromatics, then return the pot to the stove. Add coconut milk, sliced mushrooms, and any protein of your choosing. Let simmer for another 15 minutes (or until protein is cooked through. 4. Taste and adjust seasoning to your preference. (Tip: Use a pinch of fish sauce, lime juice, and/or brown sugar to adjust) 5. Top with cilantro and scallions, enjoy! Reply Forward


Recent Posts

See All

Winter Squash Soup

2 pounds winter squash (such as butternut or acorn squash), peeled, seeded and sliced 1/2 thick 2 Tblsp olive oil, divided salt and pepper to taste 2 Tblsp unsalted butter 1 yellow onion, roughly chop

Pad Thai

1 package Pad Thai Noodles 1 pound protein of choice (diced chicken breast, shrimp, firm tofu or a combination) For Sauce: 1/3 Cup Fish Sauce 1/3 Cup Soy Sauce 1/2 Cup Palm Sugar (or Brown Sugar) 2/3

Green Papaya Salad

2 ea garlic glove, grated 1/2 tsp salt 1 T sugar 1/4 c lime juice 3 T fish sauce 1 T dried shrimp (optional) 1 ea sm - md green papaya   3 oz grape tomatoes, cut in half lengthwise 3 ea thai chili pep


Commenting has been turned off.
bottom of page